Potager June Review

Potager east half 6-30-17 compressed  June was a month of huge progress in the potager, although it is still hard for me to believe that it has been a full month since the May review!   First of all, all those luscious rows of peas have been picked multiple times; the peas shelled or preserved.  There should be enough in the freezer to last the winter.  Where peas were cut off (I cut them rather than pull so those nitrogen fixing roots remain to enrich the soil) are now emerging beans, as seen on the left in this photo:  Potager east closer 6-30-17 compressed or newly seeded carrots, beets, or more cipollini plants. (I seed those continually every two weeks all summer and early fall.)  And, the June-bearing strawberries are either devoured or in the freezer.  There weren’t many black raspberries because of too much rain when they flowered, but the black berries are filled with promise.  An obvious change in the potager since last month is the garlic, which has gone from stately green spires to ugly browning.  The scapes have been harvested and enjoyed in hummus, salad dressings, pestos, stir-fry, and lots more.  I’ll start digging and braiding the garlic soon.  The first 3 shallot braids are already hanging to cure in the Lady Cottage.  There’s lots, lots more braiding in my future.  Shallot braids 6-30--17 compressed The radishes are all gone, a few bolted in the heat, as did the later spinach, arugula, and some of the lettuces, but we had more than enough to enjoy.  I’m allowing some of the lettuces to flower and set seed, like this almost black, self-seeded one from last season.  I planted peppers around it and when the new Lettuce red flowering 6-30-17 compressed lettuce seedlings emerge it should be quite pretty and no doubt the seedlings will enjoy the shade of the pepper plants.  And there are still plenty of lettuces like this Black-Seeded Simpson, which will be wilted with a bit of shallot since it is beginning to bolt.  Blk Seeded Lettuce 6-30-17 compressed It’s just so pretty.  I will miss it when it is gone.  There are also many heads of “Tom Thumb” and “Little Gem,” which D prefers because he likes the crunch, and two or three other varieties that have held up to the heat better.  Not all the beans are just emerging, in fact we’ve already had 4 pickings of Royal Burgundy beans (my favorite)…3 of the first planting shown here Purple beans 6-30-17 compressed and yesterday the first picking of the second planting Purple beans 2nd 6-30-17 compressed with onions down the center to help deter bean beetles, which will be abundant soon. (Sigh!)  The third bush bean planting is “Strike” which are just setting baby beans and will be a “regular” green bean.  Bean Strike 6-30-17 compressed You can see that the bean beetles have already found them, and seem to prefer green plants over the purple, another reason I love Royal Burgundy.  The next planting is Top Crop shown emerging in the second photo at the beginning of this post, and the newest planting (as of yesterday, so not much to show there!) is “Provider.”  There is also a small planting of “Kentucky Blue Wonder Pole Bean,” Bean Pole 6-30-17 compressed which is nice to have just case you happen to be between bush bean crops and need a handful of beans immediately (It could happen!) We’ve had one delicious meal of those.  There is still one last picking of fava beans.  I won’t show them here, but you can see them in the “Fava Update” post.

I’m most excited about the melon crop which looks very promising.  You may recall that last year’s harvest was poorly timed, with nearly all the melons ripening at once…far more than we could enjoy, so most were given away.  This year maybe I have it right, because the first melons, Minnesota Midgets are already baseball-sized!  Hurrah!Melon Minn Midget 6-30-17 compressed  Each vine already has 3-4 fruits developing, so it should be a good crop.  The second batch of Minn Midgets were just seeded earlier this week, so they should be ready just after the “Sugar Cubes,” “Tasty Bites,” and “Green Nutmeg” which are in various stages of growth and flowering.  For watermelons, I’m trying Mini-Love and Gold Crown Watermelon 6-30-17 compressed and the first marble-sized fruit has appeared.  We’ve already begun harvesting peppers, mostly New Ace sweet peppers, which I find to be quick-growing and quick to set fruit even in marginal weather. Pepper New Ace 6-30-17 compressed (It has been over 90 some days, and then cool and wet others with nights in the 40’s.)  The Red Sweet Cherry peppers are really going gangbusters, so it looks like I’ll have lots to stuff for appetizer trays over the summer and enough to can as well.  I doubled the number of plants from last year.  Pepper Red Cherry 6-30-17 compressed and the Alma Paprika peppers are setting fruit well. Pepper Alma Paprika 6-30-17 compressed

Most of the other peppers are doing okay, but their fruit is small, and actually, how many pepper plants do you really want to look at anyway?  And, I’d have to go get my map and figure out which pepper is who, and we both have better things to do!  So on to cabbages, which have not been harvested yet, but will be before the next month’s review because most are heading nicely.  There’s the fancy Alcosa Savoy cabbageAlcosa cabbage 6-30-17 compressed and Primero Red Cabbages

Red Cabbage 6-30-17 compressed  and miniature Gonzales cabbages  Cabbage Gonz 6-30-17 compressed  Sorry about that rain-drop on the lens but you can squint and ignore it.  We loved the Gonzales last year because 1 mini head is just enough slaw or whatever for the two of us.  The broccoli has me worried because it isn’t forming heads.  Broccoli 6-30-17 compressed  Three medium-sized heads were harvested weeks ago, but none of the other plants (and there are three groups) are even hinting at heading.  Fortunately, the kohlrabi have been tasty, Kohlrabi 6-30-17 compressed and I’m hoping all three plantings form bulbs before it turns really hot again.   Cauliflower 6-30-17 compressedThe cauliflower has been about what I expected, smallish heads that are a bit stronger than store-bought, but it is still tasty roasted or made into Curry (ala “Cook This Not That”.)  It really needs a lot of aged rabbit manure and cooler weather to grow quick and lush.  Maybe next year…. Kale is still on the menu frequently,Kale 6-30-17 compressed as have been scallions, and other various onions, but so far no potatoes or tomatoes, although the tomatoes look like they will be abundant  Tomatoes 6-30-17 compressed because the “Season Starter” and “Polbig” are loaded with fruits, as are the “La Romas” tomato Roma 6-30-17 compressed and the Sungold Cherry:Tomato Sungold 6-30-17 compressed and the Indigo Cherry: Tomato Indigo Cherry 6-30-17 compressed  No worry…I won’t show you all the other tomatoes because green is green, and we’ll just have to wait for technicolor.  Another crop that is doing better than last year is the celery.  Last year’s attempt was “Red Venture,” which we thought was tough, bitter, and strong with very thin stalks that made no attempt to form a bunch.  This year it’s “Golden Self-Blanching” and I’m already much happier Celery 6-30-17 compressed because the stalks are thicker and definitely forming a bunch.  I’m giving it more water (and it’s been a wet May and June) so that may be helping as well.  Many of the herbs have enjoyed the rains, like the basils and this dill Dill 6-30-17 compressed which is  heading.  That’s good because the cucumbers are already abundant.  If I hadn’t had such a busy schedule this week, I could have made some pickles, but instead I gave away a bag of cukes so I wouldn’t have to feel guilty that I didn’t.  I also gave away some summer squash, but I kept this Ronde de Nice Ronde de Nice 6-30-17 compressed because I love them.  I won’t be sharing any okra either, because it rarely even makes it to the house. Okra 6-30-17 compressed So far, I’ve filched 2 pods, but there are many more flowers now that it’s getting warmer.  I just seeded some “Red Candlesticks” because I got the seed at a recent GWA Regional gathering, and I’m gambling that it will be quick enough to produce a harvest before frost.

So, that’s the June review.  The potager harvest is in early stages, but over 60 pounds of produce has already been weighed in, not as many as some of you report, but I’m satisfied.  I’ve had so very much fun this past month, planting, picking, making elderflower syrup, grazing on fresh greens and baby veggies as I play (and those DIDN’T get weighed in!!!)  While surrounding gardens went underwater during heavy rains, the potager raised beds remained happy.  Newly mulched paths and the stoned lavender slope made me happy.  It was a good month.  I hope you felt the same.


Posted in gardening, harvest, kitchen gardens, Lettuce, monthly review, peppers, Potager, shallots, Uncategorized, vegetable gardening | Tagged , , , , , , , , , , , , , | 14 Comments

Fava Bean update

Fava beans with bacon compressed  I’m learning a lot more about fava beans, or broad beans.  Here’s what I did with the first batch, a simple adaptation of a recipe by Raymond Sokolov.  I picked up his MARVELOUS book, “A Canon of Vegetables: 101 Classic Recipes”   Book Cannon of Veg on a whim at a used book store, even though I’d sworn not to buy ANOTHER cookbook….ever,  but it was green (my favorite color!), about vegetables, and look at that price!

Book Cannon of Veg price compressed  Yes!  An unbelievable 50 cents!  I was sure I’d get at least 50 cents worth of value from it, and without question it’s  worth ten times that.  (46 different veggies and 101 recipes)  His recipe called for hog jowl, which I didn’t have, so I substituted bacon, and it was delicious.  Probably would have been even better with hog jowl???, but I’m satisfied as it was.  First, Sokolov wrote a two page, slightly humorous tale about the history of the Vicia faba, (fava in Italy, broad bean in England) and his early adventures in traveling to sample fava recipes.  That alone was worth more than 50 cents.  Then followed the recipe, which called for 7 lb. of fava beans in their pods.  Obviously, I had to reduce it a lot, so I decided to just wing it.  He did provide good tips, which I will try on my next batch of favas as I’d already shelled and skinned my beans before I found his recipe.  He suggests that after removing beans from the pods, cook them for 2 minutes in lightly salted boiling water.  Remove quickly, drain, and place in a plastic bag and refrigerate for an hour or two.  First of all, I didn’t salt the water, but I will next time.  Nor did I refrigerate them, but I will because he says it will reduce damage to the beans when skinning, and a lot of my beans halved or were “pinched” as I removed the skins.  Those two hints are probably worth another 50 cents each!

Back to the recipe….heat a tiny bit of olive oil in a skillet.  Add 2 strips bacon, snipped into 1/4″ pieces (he called for 1/4 lb. cured hog jowl, diced and half an onion, chopped.)  I used half a small onion.  Cook until onion is translucent.  Add the favas, a bit of salt and pepper.  Stir gently until beans are heated through, about 2-3 min.  Serve right away.  His recipe served 8-10.  Mine made 3 servings. (D got 1, I devoured 2) I will definitely be making this whenever I have fava beans.

Sokolov relates that true fava fanatics divide them into four separate stages, each one requiring a different culinary approach.  Stage one is when the pods are “peach-fuzzed and only 6-7 inches long”.  Well, none of my pods were that long, so obviously I must work on my cultural techniques!  Regardless, at Stage one the skins don’t even have to be removed and the entire pod can be cooked!  Wow!  That was new to me, and worth another 50 cents!  The potager will need more fava space next year.

Stage 2 is when the beans have developed, the pods have flattened and swollen around the beans.  The beans must be shelled and the skins do have to be removed, but only require the briefest, 2 min. blanching and the beans will be bright green, are tender, and take only a minute or two to cook further.  That’s where most of my beans were, Stage 2.  He suggests a bit of oil or butter, and a sprig of savory.  I love savory….there’s another 50 cents, and I’ll be trying that out soon.

Stages 3 and 4 “involve favas too mature to bother with” because at this stage the beans are paler in color, “mealy, and are just normally dried.”  I’m not giving up 50 cents on that one, because I do wish he’d provided a better description of stages 3 & 4 and not just lumped them together.  And, if you look carefully at my photo you’ll see almost dead center a very large, very pale beige bean….it was also DELICIOUS, so I don’t agree that it was “too mature to bother with.”  Possibly my tastes are too plebian, and should be refined.  Or maybe I don’t fit the initial description of a “true fava fanatic,”…..but I’m definitely moving toward it!





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I’m stoned!

Yes, I finally got the LAST load of stone on the Lavender Slope and am I feeling muscular!  I need to determine the weight of 2 1/2 yards of stone so I’ll know just how much I shoveled, hauled, and spread.  But, it was worth it!  In case you don’t remember how awful the slope looked, here’s a reminder.

Lavender slope pre-stone

And this was AFTER it had been weeded multiple times, because the landscape cloth kept blowing free (those landscape “pins” are almost worthless) and even pieces of lumber and bricks wouldn’t keep it down.  Whenever the cloth lifted even a bit, dozens of weeds sprang up mightily, and I’ve discovered that weeding on a slope is not nearly as easy as weeding on level.  It’s one of the FEW times I’ve been glad to be a flatlander.  Plus the three different types of leftover weed barrier didn’t really add to the glamour either.

I chose a stone that looked good with the brick on the house and the fencing of the potager, Dixie River Rock, and I’m highly pleased with it, although it is $80 a yard (plus tax, of course!) Here’s the first bit of stone….Lavender slope stoning compressed  Notice the weed bucket holding the landscape cloth in place, and filling up with weeds yet again!  And here’s the slope fully stoned!    Lavender stoned compressed

Notice there is a tidy top edge now.  (as is not the case in photo #1)Lavender stoned close compressed  Isn’t that stone beautiful?  And now and then, mixed with the stone, there are tiny shells with pearly white interiors and swirly black and white exteriors that capture my attention.  But what else captures your attention????  Yep, now the slope looks good, but the path on the right between it and the potager looks downright disgraceful.  So, that had to be fixed.  Mulch load #6…     Lavender slope path compressed  Doesn’t that look much, mulch better?  There was still mulch left, even after doing both ends of the slope, but that’s a post for tomorrow!

And, I know you highly observant readers noticed that the 5 dead plants are still on the slope.  Yes, they are, and there they will remain until I grow or get replacements.  I’m sorry I pulled out corpse #6, because now that it is stoned, I can’t find the hole in the landscape cloth to put in a new plant!  Live and learn…even at 70!


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Heirloom scallions

I love to grow alliums, be they garlic, shallots, chives, garlic chives, or onions in general.  I plant 9 varieties of hardneck garlic in autumn.  I plant yellow, red, and white onions from sets each spring to get an early start, but even earlier (February), I plant onions from seed in my basement.  Growing onions and their cousins from seed is so easy.  This year, I grew “Evergreen Bunching Onions,” “Red Basso Onions,” “Flat of Italy,” and my new favorite, “Italian Scallion.”  Scallion seed pkt compressed  These heirloom scallions are from Renee’s Garden Seeds.  I planted half the packet and I swear every seed germinated and became a strong, healthy plant.  Transplanted into 4 packs in March, they went into the garden in mid-April.  I could have begun using them weeks ago, but we’re still trying to eat the remains of last year’s onion and shallot crops.  They grew quickly, but Renee says they are delicious later on, as they become small onions as well as when they are young scallions.  However, after last night’s dinner, I’m wishing I’d planted the entire packet and tucked the babies here and there throughout the potager.

I’d marinated some pork chops (using garlic scapes, but that’s another post!) and was trying to decide what low-calorie side dish to serve with it.  (We’re tired of peas and had purple beans the night before.)  I picked a big bowl of lettuce for salad (the adorable, crispy and delicious “Little Gem!”) and nearby was a planting of the Italian Scallions.  Now, one of the things I love best about blogs and blog writers is their willingness to share.  Deep in the recesses of this old brain was a remembrance of a post by Sarah The Gardener (gardeningkiwi.wordpress.com) describing a visit from her brother when they sat around the fire grilling scallions and how absolutely delicious they were.  She served them with bread and beer, I think.  I tried to search her blog under “grilled scallions” and simply “scallions” but couldn’t find anything.  So, I decided to wing it.  I picked a big handful of scallions, admiring their red hue and simply trimmed off the roots and cut off half the tops.  Here’s what they looked like, ready for a drizzle of olive oil (place them in a shallow pan and roll them around in the oil a bit so they are lightly coated.) Scallions, Red  D put them on the top shelf of the grill (medium heat) for 2-3 minutes, and then turned them and let them grill for another 2-3 minutes.  They softened and got some grill marks, and they were absolutely delicious, sweet and mild, and the perfect companion to grilled pork.

Scallions grilled compressed  Renee describes them as “Salad Onions” so we’ll try them next in salads, but also in stir-fry.   They are only 60-65 days from seed to harvest, so I think I’ll be planting the other half of that packet, and you can be certain that I will order them again next year!  Renee suggests direct seeding them into the garden (full sun and decent soil) but then of course one must “thin” them, and I hate doing that.  Seems like abortion, so I seed them 1/2″ deep in a flat of potting soil, and then transplant individuals into 4-packs (this is the 2″x2″ size compartment, 32 plants to a flat).  When they are pencil-lead sized, I dig a trench the width and depth of the 4-pack cubes and place the cubes one after another (no space between) in the trench, just covering the cubes lightly with soil to help keep them moist.  In no time, they are finger-sized and ready to grill.  Give them a try!

Posted in gardening, harvest, kitchen gardens, Onions, Potager, seeds, Uncategorized, vegetable gardening | Tagged , , , , , , | 4 Comments

Fava questions

I fell in love with the flavor of fava beans during trips to England and Italy, and since they are not available in markets here, I’m determined to grow my own.  Long-time readers may remember my first dismal attempt last spring when I direct seeded them into the ground.  It seemed reasonable, since we were able to plant earlier than I’d ever recalled.  However, it soon turned 90 degrees and what few favas bloomed, none set pods.

This year I was more determined, and planted two kinds of fava varieties, “Robin Hood” a dwarf from Renee Shepherd Seeds, and the old stand-by “Windsor.”

Fava compare compressed

I started them in pots in early February and planted them out in late March.  This year, I had LOTS and LOTS of blooms on both varieties, but few pods.  Of course, it rained nearly every day this spring, so pollen was washed and few insects could navigate to pollinate.  So, I was delighted to get even this meager harvest

fava harvest 2017 compressed  I wasn’t sure exactly when to pick, even after reading several pieces of advice…”pick when firm,” “pick when lumpy but not too lumpy,” “pick when pod texture is correct.”  So, since it is now in the 90’s again, and no flowers are left, I thought maybe it was time.  Plus, I need the space the favas are in for succession crops.  So, here’s my shelled beans:

fava beans shelled compressed  The greener ones are “Robin Hood” the paler ones are “Windsor.”  I probably should have kept them separate for a flavor comparison?  As you can see, some are big and some are quite immature.  I’ll know better next time.  My questions are these….some of my beans were brown inside, like this

fava brown compressed so I tossed them.  Is it too much rain?  An insect?  A disease?  And some of my pods had these raised black spots on the outside fava black compressed  Very ugly, but it doesn’t come off on my fingers, and the beans inside seemed perfectly fine.  Any thoughts?  I’m sure some of you are fava experts and can give me some answers.

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Shovel ready!

One thing a gardener learns early on is to follow the old adage, “Make hay while the sun shines.”  Timing can be crucial in many things, and especially in gardening.  Decide to sleep in instead of deadheading those chives, and a million seedlings appear that will eventually have to be weeded out.  Binge watch movies instead of picking the strawberries, and when you finally do look, many will be rotten or ruined by birds or bugs.  I could go on for hours…..but I won’t. (I hear your sigh of relief!)  I will just say that I have learned that when it is dry enough to get my truck where I want it, it’s time to shovel mulch.  So, that’s what I’ve been doing for days and days…shoveling, shoveling, shoveling…4 truckloads to date, and I’m happy I did, because last night, we finally got a huge, much-needed rain, which means I won’t be able to get my truck to the potager for days to come!  I’m so glad I shoveled mulch while the sun shone and the ground was firm, even though it was 90 degrees!  Now you can no longer see the bare landscape cloth in the potager’s paths.  Potager mid June east half compressed  It looks so much nicer with mulched paths, don’t you agree?

Potager mid June 17  And, the Front Island, Addition Garden, Potager’s exterior borders, Blue Garden, and Front Garden have also been mulched.  I’d pat myself on the back, but my arms and shoulders are too tired to try.

Shoveling mulch is not that bad, but I’ve spent the last two days shoveling stone.  Yep!  Stone.  Dixie River Rock to be exact.  Two loads!  I finally decided to stone the lavender slope.  You may recall that I plopped 60 baby lavender plants onto a bare slope (it had been bull-dozed to make a level spot for the potager) on the south side of the potager.  No soil prep, no great expectations.  I just wanted to get them in the ground before winter, and crossed my fingers that they would survive.  “Next spring, I’ll properly amend the soil, etc., etc., etc.,” I promised them.  Well, needless to say, that didn’t happen, but amazingly all but one came through the winter, and they grew well over the summer.  But, I was still not convinced they would survive, so I wasn’t about to invest in stone yet.  (It’s 4 times more costly than mulch but of course lavender can’t tolerate wood chip mulch.)  However, this winter was ghastly.  Wet, wet, and more wet (need I mention lavender likes it dry?) and in that heavy clay their roots probably rarely dried out.  And, when it turned bitter, bitter cold there was no snow cover for protection, and the west wind sweeps across the slope with icy breath.  If they had all died, I wouldn’t have been surprised, but only 6 succumbed, and upon inspection, it was mostly due to rainfall eroding the soil away from their surface roots.  So, I am rewarding their courage and endurance with a lovely layer of stone.   Here’s the before (it’s embarrassingly ugly and I had tidied the landscape cloth and weeded!)  You can count the 6 dead lavenders.  Well, actually, you can only count five, because I pulled one out already.  I’d show you the after, but it’s not quite finished because I ran out of stone.

Lavender slope pre-stone but you can see a bit of it in this photo:  Lavender slope stoning compressed  It’s a lovely shade of warm brown that looks good with the potager fence.  It will absorb heat and improve air circulation around the lavender plants, and hold that silly landscape cloth in place.  Once it’s all stoned you won’t know that there are three different bits of landscape cloth underneath.  I bet you noticed that right away, but at the time I had a little of this and a little of that, so that’s what was used.  And, of course it will have a lovely clean, crisp top edge, the dead bits will be trimmed out, and the path between the slope and the potager will have a new layer of mulch.  That won’t be happening until it dries out enough to get the truck back there again, and with rain in the forecast for today and again on the weekend it’s not likely.  So, my shovel and I can both have a rest….or not.  One makes hay, or shovels mulch and stone while the sun shines, but after a rain and while it’s overcast, a wise gardener weeds and plants.

Posted in gardening, kitchen gardens, lavender, mulching, Potager, Uncategorized | Tagged , , , , , , , | 17 Comments

If you go away…..

things happen!  D and I decided to go to the Memorial Golf Tournament in Dublin, Ohio.  Normally, I would hate to leave the gardens, but things were pretty well caught up (at least until I can start hauling mulch) and the forecast was for one day of beautiful sunshine and three days of intermittent or solid rain.  Not good for gardening or golf, but I thought a break would be good.  And it was….the golfing was terrific and the weather was perfect for it….mid-80’s and barely a breeze.  It was fun to just walk around that beautifully manicured course and enjoy the well-planned vistas.  Not to mention inspecting the landscaping at some multi-million dollar homes. (No cameras allowed.)

The car had barely stopped in our driveway before I hopped out to begin inspecting the gardens.  The weathermen had totally blown it.  All four days while I was gone were sunny, mid-to-upper 80’s with drying winds.  Fortunately, my good neighbors had watered the greenhouse and plants still in flats (although not as often as I would have, but beggars can’t be choosy.)  I quickly dragged hoses to water the things most recently planted.  A few may not recover, but most were okay and very appreciative of a drink.  The planters on the deck were very thirsty.  Overall, it could have been a lot worse.

Stella d'oro June 4 '17 compressed  On the plus side, sunshine and warmth causes lots of good things to happen.  In the Front Island, the very first daylilies of the season (Stella d’oro, of course) came into bloom.  So did the first yarrow, which was supposed to be Terra Cotta, but appears to be too pink for my taste.

Yarrow compressed  It will have to come out 😦       Happily, the Asiatic lilies that opened are correct colors:  Asiatic lilies compressed And the first tritoma bloom is lovely.  Tritoma 17 compressed  In the potager, the first tree roses flowered:  Tree rose 6-4-17  I’ve never tried growing a tree rose before, but so far so good.  In fact, during my absence several things flowered!  The first tomato (Orange Chef) has multiple flowers.Tomato bloom compressed  And 2 summer squash plants not only have flowers, but miniature squash!  Look about 3:00 and see two babies!Zucchini compressed 6-4-17  The cilantro also bolted, but the flowers are so fairy-like and delicate, that I love them, and they promise another crop of leaves later on.  Cilantro bloom compressed  Same goes for arugula. Arugula flowers compressed  Being away, I totally missed the first flowers on the Parisian cucumbers, because the first babies are already there!

Parisian cuke babies compressed Can you see them?  And those pole beans that were just beginning to climb the trellis shown in the May Review post grew another 18″! Pole beans 6-4-17 compressed  Some of the pepper plants are beginning to flower, and as I knelt to photograph this bloom

Pepper bloom 6-4-17 compressed  I saw this weird pepper already formed!

Pepper weird compressed  It’s supposed to be a New Ace, but it looks weird to me.  We’ll see what happens as it grows.  Speaking of growing, suddenly while my back was turned Cabbage 6-4-17 compressed and there are mini-minature cauliflower and broccoli as well.  I would have taken photos for you, but the camera battery died.  Maybe next time.  And, maybe I should go away more often.  Things happen!



Posted in gardening, kitchen gardens, peppers, Potager, Uncategorized | Tagged , , , , , , | 12 Comments